You can't beat the taste of proper vanilla ice cream, especially on a hot summers day.
Ingredients:
3 Vanilla Pod's
500ml Whole Milk
250ml Double Cream
7 Large Organic Free Range Eggs
150g Golden Caster Sugar
Method:
Halve the vanilla pods length ways, then using the back of the knife, scrape off the seeds. Put the three pods and all the seeds into a medium size pot and pour over the milk and cream. Turn on the heat to low and warm through gently for about 15mins, then take off the heat and allow to cool slightly.
Now separate the eggs and in a large bowl, whisk the yolks and sugar until pale in colour. My tip for the egg whites is to pour it into a freezable bag and use for another day to make meringues. Nothing is wasted.
Then whisking gently, slowly pour the warm milk mixture into a sieve over the egg mixture until smooth and combined, make sure you push through all those lovely vanilla seeds.
Pour the gorgeous custard mixture into a pan and place on a very low heat. It is important to stir continuously at this stage, whilst cooking for 15mins. The mixture should have thickened. A little tip is to get the back of a spoon and the mixture should coat the back of it. Now transfer to a clean bowl and allow to cool completely.
This next stage is so much easier if you have an ice cream machine, pour the correct amount and churn until you have a smooth and light ice cream. If you are working by hand, pour the custard into a container and freeze, whisking it really well every 30mins with a fork, breaking up any ice crystals, for around 4hours, until it is perfectly set.
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